Pan‑fried Potatoes with Spinach and Mushrooms

Ingredients

• 400 g cooked potatoes (from the previous day)
• 250 g fresh spinach
• 250 g button mushrooms
• 1 Shallot
• 1 tsp butter (5 g)
• 1 tbsp Olive Oil
• coarse salt
• Pepper
• nutmeg
• 4 eggs
• chili flakes
• 20 g Parmesan cheese
• 1 whole‑grain baguette (200 g)

Instructions

1. 1.

   Slice the potatoes. Wash and dry the spinach. Clean and slice the mushrooms.

2. 2.

   Peel and finely dice the shallot. Heat butter with oil in a large pan, then sauté the shallot until translucent over medium heat. Add the potatoes and mushrooms, turning to brown them golden. Add the spinach, cook for about 2 minutes, and season everything with salt, pepper, and freshly grated nutmeg.

3. 3.

   Beat the eggs into the pan and let them set. Sprinkle chili flakes on top and grate parmesan cheese over the mixture. Serve with baguette slices.